K7365030 Fermentation Process Engineering III

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Engineering

Lecture Code K7365030 Subject Classification Specialized Education

Subject Name 発酵プロセス工学III

Subject Name
（Katakana）ハツコウプロセスコウガク　３

Subject Name in
English Fermentation Process Engineering III

Instructor TSUTSUMI HIROKO

Instructor
(Katakana) ツツミ　ヒロコ

Campus Higashi-Hiroshima Semester/Term 3rd-Year, Second Semester, Intensive

Days, Periods, and Classrooms (Int) Inte

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture by Hiroko Tsutsumi (Gekkeikan Sake Co.,Ltd.), Exercise

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 4 : Undergraduate Advanced

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 02 : Biotechnology

Eligible Students Cluster 3, Biotechnology Program

Keywords Brewing, fermentation, brewing microbes, applied microbes, functional food, sake yeast, sake mold

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) Goal (A) Understanding the relationship between people, society, nature and engineering, and fostering multifaceted thinking skills.
While understanding the role and contribution of biotechnology in industry, you can raise problems and think about solutions.
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Program of Biotechnology
（Knowledge and Understanding）
・Understanding of relations among human, society, nature, and engineering. (Target A）
・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class)

Class Objectives
/Class Outline Aim: To think about the engineering technology required in industry and the background that developed it.
Overview: Take as an example various studies on fermentation processes that have been put into practical use, and introduce how these research results are brought about, and how they are used and applied to industry.

Class Schedule lesson1 Fermentation and brewing
lesson2-3. Development of brewing technology
lesson4-6. Utilization and analysis of koji‐mold
lesson7-9. Breeding and analysis of sake yeast
lesson10-12. Examples of technological development on liquor
lesson13-14. Functionality of the brewed product
lesson15. Exercise for gaining a better comprehension

Evaluation by report after lecture

Text/Reference
Books,etc. Documents distributed in the lecture

PC or AV used in
Class,etc. 　

(More Details) Powerpoint presentation, documents distributed, Video

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Review after the lecture is recommended.

Requirements

Grading Method Comprehensive evaluation from positive attitude in the lecture (50%) and the quality of report (50%).

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message

Other

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	School of Engineering
Lecture Code	K7365030	Subject Classification	Specialized Education
Subject Name	発酵プロセス工学III
Subject Name （Katakana）	ハツコウプロセスコウガク　３
Subject Name in English	Fermentation Process Engineering III
Instructor	TSUTSUMI HIROKO
Instructor (Katakana)	ツツミ　ヒロコ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, Second Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Lecture	Lesson Style (More Details)
Lecture by Hiroko Tsutsumi (Gekkeikan Sake Co.,Ltd.), Exercise
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	4 : Undergraduate Advanced
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	02 : Biotechnology
Eligible Students	Cluster 3, Biotechnology Program
Keywords	Brewing, fermentation, brewing microbes, applied microbes, functional food, sake yeast, sake mold
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)	Goal (A) Understanding the relationship between people, society, nature and engineering, and fostering multifaceted thinking skills. While understanding the role and contribution of biotechnology in industry, you can raise problems and think about solutions.
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Program of Biotechnology （Knowledge and Understanding）・Understanding of relations among human, society, nature, and engineering. (Target A）・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class)
Class Objectives /Class Outline	Aim: To think about the engineering technology required in industry and the background that developed it. Overview: Take as an example various studies on fermentation processes that have been put into practical use, and introduce how these research results are brought about, and how they are used and applied to industry.
Class Schedule	lesson1 Fermentation and brewing lesson2-3. Development of brewing technology lesson4-6. Utilization and analysis of koji‐mold lesson7-9. Breeding and analysis of sake yeast lesson10-12. Examples of technological development on liquor lesson13-14. Functionality of the brewed product lesson15. Exercise for gaining a better comprehension Evaluation by report after lecture
Text/Reference Books,etc.	Documents distributed in the lecture
PC or AV used in Class,etc.
(More Details)	Powerpoint presentation, documents distributed, Video
Learning techniques to be incorporated
Suggestions on Preparation and Review	Review after the lecture is recommended.
Requirements
Grading Method	Comprehensive evaluation from positive attitude in the lecture (50%) and the quality of report (50%).
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

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